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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 3 |
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Simple, no soaking beans overnight, and doesn't take much time or attention. Ingredients:
1 tablespoon olive oil |
1/2 tablespoon unsalted butter |
1/4 cup salt pork, coarsely cubed |
1/2 cup onion, chopped |
1/4 cup celery, chopped |
1/4 cup green pepper, chopped |
1 tablespoon garlic, chopped |
1 (16 ounce) can black-eyed peas, rinsed and drained |
2 cups chicken stock (if you want it soupier, increase the stock) |
1 bay leaf |
1 teaspoon thyme |
1 pinch salt |
1 pinch black pepper |
1 pinch cayenne (go easy on the salt, the salt pork seasons for you.) |
1/2 cup of uncooked instant rice (i went really easy on the rice, you may prefer a cup.) |
Directions:
1. Heat oil and butter in dutch oven.
2. Sear salt pork on all sides for four minutes.
3. Add the onion, celery, green pepper and garlic and saute for another four to five minutes.
4. Add the peas, half the stock, and all seasonings.
5. Bring to a boil and simmer with the lid off for thirty to forty minutes, or until reduced to 1/4 cup of liquid.
6. Add remaining cup of stock and return to a boil.
7. Reduce to a simmer and simmer for another ten minutes.
8. Add Minute Rice, stir and let sit covered until rice becomes the texture you like.
9. Serve with hot sauce and some soppin' bread.
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